Gruyère-Emmental Cheese Fondue with Silver Fir Essence

01. October 2012

Fondue: For 4 persons


  • 500 g Gruyère, grated
  • 250 g Emmental, grated
  • 2 g garlic, peeled
  • 350 g white wine
  • 20 g cornflour (Maizena)
  • 25 g kirschwasser
  • White pepper, freshly milled
  • Grated nutmeg, sweet paprika powder
  • A small amount of white fir essence
  • Approx. 800 g rustic bread 

Preparatory work

  • Stir cornflour with kirschwasser
  • Cut bread into bitesize pieces
  • Crush garlic clove


Rub fondue caquelon with crushed garlic clove. Add white wine, bring to the boil and add the grated cheese whilst stirring continuously. Heating evenly, stir to give a smooth mass.

Then bind together with the stirred cornflour and season with pepper, nutmeg and paprika.

Shortly before serving, add aroma with a little (2-3 drops) silver fir essence. Now place the caquelon on the rechaud and serve the bitesize cubes of bread with it separately in the bread basket.

Rudolf Lehmann

Gruyère-Emmental Cheese Fondue with Silver Fir Essence

* incl. VAT, plus shipping